4 Artistic Methods to Use Up Your Leftover Egg Yolks

After making a light-weight, tacky soufflé or tangy, ethereal buttermilk waffles, I open my fridge solely to be confronted by the perilously stacked containers of egg yolks that did not get utilized in my egg white–centric cooking venture the day earlier than. Prior to now, I’ve left the yolks sitting in my fridge so long as I may, earlier than sheepishly tossing all of them within the trash. It is a horrible feeling. And actually, throwing away egg yolks is akin to tossing out liquid gold. Whereas they is likely to be too heavy and dense for some recipes, they provide different meals their velvety, wealthy style and texture. Listed here are a few of our very favourite methods to make use of up any and all egg yolks—you may by no means really feel like throwing them out once more.

Wealthy Savory Dishes and Sauces

Utilizing the next ratio of egg yolks to egg whites offers our traditional, go-to pasta its stunning coloration and delicate, wealthy taste. As soon as you have acquired the traditional pasta dough recipe down (it is super-simple, we promise), strive your hand at this attractive ravioli full of a runny egg yolk. A hoop of creamy ricotta between the pasta and the yolk acts as a cushion, so the yolk does not break, whereas bringing the dish a beautiful stability of candy and salty.

I grew up consuming challah—a standard Jewish braided bread—every Friday for Shabbat, and I’ve at all times beloved the heavy, wealthy texture it will get from loads of egg yolks. Our challah recipe requires a pair massive egg yolks, which give the bread a light-weight yellow tint and a mellow sweetness.

Once I’m not within the temper for an enormous cooking or baking venture, I exploit yolks to emulsify and richen all types of sauces. I whip up mayonnaise to go along with a pan of roasted greens, mix a super-quick hollandaise to pour over eggs, or make a foolproof béarnaise to blanket a medium-rare steak with asparagus and roasted potatoes on the aspect.

Creamy Custards

An egg custard was the primary dish I ever realized tips on how to make. Making creme brûlée sounded spectacular to my 13-year-old ears, nevertheless it was easy sufficient that I may deal with it alone. And that is how most egg yolk–primarily based custards are: easy, easy, and positive to impress friends at your feast. Now that my cooking chops are just a little extra developed, I tackle different custards—easy and creamy butterscotch pudding, nutty roasted-buckwheat soba-cha, and once I neglect about bananas they usually get virtually too ripe, this creamy banana pudding is simply the factor.

Wealthy Ice Lotions

Having too many egg yolks available at all times looks like a very, actually good excuse to make ice cream. The yolks get combined into the ice cream base together with various proportions of milk, cream, aromatics, and sugar. I am notably keen on this jet-black sesame ice cream. Gentle-brown sugar enhances the deeply roasted sesame paste’s taste. Once I’m craving just a little extra texture, I am going to churn a batch with bits of cookie crumbled in. I like the nice and cozy and comforting flavors of oatmeal cookie ice cream, and the buttery little bits of cookie crumb in every scoop of home made speculoos ice cream. And whereas most individuals neglect about gingerbread cookies for all however one or two months of the yr, I would gladly eat this gingerbread ice cream in any season.

Different Sweets

There are many different sweets that decision for that additional egg yolk (or 10) in your fridge. You possibly can strive your hand at a wealthy, mellow French buttercream to complete any variety of decadent desserts. In case you’re attempting to impress somebody or simply deal with your self to a solo night of cake, it by no means hurts to make this moist satan’s meals cake. It takes one bowl, no mixer, and is sinfully simple to make.

March 2019